Gluten-Free Banana Corn Muffins Recipe

Tender and sweet corn muffins infused with the scent of banana

Gypsy Souls

Apartment hunting is more than a little fun, right? It's big fun. You get to tour unfamiliar lobbies and prowl rooms old and new. You get to peek into kitchen cupboards and step onto balconies, turning your face toward the sun to imagine greeting the day in that one particular spot on Earth (mug of fresh brewed coffee and a crisp LA Times in hand).

You wade eagerly into conversations about whether you'd prefer looking out at a roof top or a wall or a neighbor's patio ringed with bamboo. Hunting is fun. But finding the right apartment is not as simple as you might think.

While you think it would be beyond groovy to live opposite the Santa Monica Library with a ficus canopy crowning your street level view, your Honey Baby Sugarness states said library proximity holds absolutely no charm for him and he urges you to reconsider your enthusiasm, siting 1. street level noise and 2. the stop-and-go energy (and air-brakes) at the bus stop.

He favors a bright and airy but characterless spot on 6th Street opening to a quiet common courtyard. But you can't get past 1. the spongy beige wall-to-wall and 2. the cross-alley neighbor's clear view of your living room (hence, My Lovely, your sure-to-happen morning-brained half naked sprint to fetch the ringing cell phone forgotten in your purse the night before--- not a pretty sight).

So you brew a cup of coffee, open a bag of potato chips and hash out priorities- what is mutually essential and what might not be. What you can live with and what you cannot. And vice versa. This is a marriage, after all. Two gypsy souls.

Banana Corn Muffin Recipe

Recipe posted 2009.I love using mashed banana in vegan baking. The mashed sweet fruit gives egg-free muffins a pull-apart tenderness. Not to mention- the combo of cornmeal and banana? Delicious.

Ingredients:Whisk in a mixing bowl:

1 cup Bob's Red Mill Gluten-Free Cornmeal

3/4 cup sorghum flour

1/2 cup potato starch or tapioca starch

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 cup packed organic light brown sugar

1/4 cup organic cane sugar

Pinch of nutmeg

Make a well in the center and add in:

1/2 cup light olive oil

1 cup banana puree

1/3 cup coconut milk or other non-dairy milk

1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water

2 teaspoons bourbon vanilla extract

1/4 teaspoon lemon juice or light tasting vinegar

1 tablespoon honey or organic raw agave nectar

Instructions:Preheat oven to 350ºF. Line twelve muffin cups with paper liners.Beat to combine. The batter should be smooth and medium thick. If it feels too stiff add a spoonful of coconut milk to thin. If, by chance, the batter is very thin, add a sprinkle of potato starch to thicken it.

Spoon the batter into the twelve muffin cups. Use wet fingers to smooth tops, if necessary. Bake in the center of a preheated oven till domed and firm to the touch. This might be anywhere from 18 to 25 minutes (a wooden pick inserted into the center should emerge clean) depending upon your oven, and humidity.

Cool the pan on a wire rack for a few minutes; then turn out the muffins to continue cooling on the rack (this prevents the bottoms from steaming).

Serve warm. Wrap extra muffins individually in foil; bag and freeze for best taste. These beauties make an easy, not-too-sweet on-the-go treat.

Makes twelve muffins.

Recipe Source: glutenfreegoddess.blogspot.com

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Karina's Notes:

For those of you who cannot bake with cornmeal, I'm wondering if a combo flour mix of almond meal and buckwheat wouldn't be to die for?

For those of you using eggs, use two free-range organic eggs, beaten.

Gluten-free vegan batter really is different from traditional wheat flour based batter. It's not just a rumor. Gluten-free egg-free muffins won't puff and rise as much as their wheat based cousins. So fill your muffin cups a bit higher than you used to.

This is a gum-free recipe, but if you prefer, add a teaspoon of xanthan gum or guar gum. The honey or agave helps add stickiness.

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About this blog:

A tumult of water has churned beneath the bridge known as the Gluten-Free Goddess blog (born in 2005). And with that current, many changes. The highlights:

My husband and I have moved more than a half dozen times (artists with empty nests like to explore), lived in six different states, tried eating dairy-free (for seven years) and baking vegan (for five), shunning gluten 100% (still do). Along the way I've created roughly 400 recipes for you. All are gluten-free, some may also be dairy-free, and some may be vegan/egg free. All were developed in my own humble kitchen(s). From Sweet Potato Black Bean Enchiladas to Apple Crisp I have focused on tasty, seasonal, family style cooking. The kind of food we actually cook here at Casa Allrich.

Bio::

Publisher and recipe developer Karina- aka Gluten-Free Goddess- discovered she was gluten intolerant in late 2001- after a decade of unseemly, classic celiac symptoms. She has been cooking and baking gluten-free ever since, serving up hundreds of original recipes on her popular food blog, launched in late fall 2005.